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Wonderful world of Stewwiches

A couple of years ago, my ex boyfriend told me about his idea to open a shop that sold sandwiches with stew fillings. For lack of a better word, I’ve been calling them “Stewwiches”. I caught on to his concept quickly: tummy- warming, home-comfort stews wrapped in a crusty roll – what’s not to like? So, while we were still dating, I put my culinary skills and his brainchild to the test.

Stewwich numéro un : Boeuf Bourguignon. I used my My Frenchy-French culinary school Bourguignon recipe (authentic and time consuming) on an Argentinean roll (Have you had Argentinean sandwich rolls? Crusty outsides wrapped around fluffy interiors – perfection) with Dijon mustard, pickled onions and smoked gruyere cheese. The first night, they were good, but the day after – perfection! I should have known -a good stew always gets better overnight.

Fast forward two years to what seems to be the warmest summer day in history (without A/C, it sure FEELS like it) and I decide to make Stewwich número dos, Chicken Tinga. Since when does “summer” and “stew” not go together? A few weeks ago, In Phoenix, I sat in on a cooking class for making Chicken Tinga. Translation, it’s Mexican shredded chicken stew. As I sit in my sweltering dining room, I envision a crunchy roll with a layer of more-smokey-than-spicy chipotle mayonnaise, Chicken Tinga, pickled onions (yes, there was pickled onion on the last one, which was a good crunchy, vinegary contrast to the stew), cotija cheese, creamy cubed avocado, cilantro and crisp lettuce. Oh, dream on, dear Phoren.